Korean Chicken and Kimchi Quesadillas

About This Recipe

Lean ground chicken breast and caramelized kimchi with Korean BBQ sauce inside high fiber tortillas with mozzarella cheese. Served with creamy gochujang dip.

Ingredients

• 1 Tablespoon Olive Oil (divided)
• 2 cups Kimchi
• 1 pound Ground Chicken
• 2 Tablespoons Gochujang
• 2 Tablespoons Maple Syrup (or Brown Sugar)
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Soy Sauce
• 2 teaspoons Toasted Sesame Oil
• 2 cloves Garlic
• 1/4 cup Water
• 8 Tortillas (I used Mission Carb Balance)
• 16 oz Shredded Mozzarella

Instructions

1. Heat 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the kimchi. Cook for 5-6 minutes, stirring occasionally, until the kimchi starts to soften and brown in spots. (You can deglaze the pan with a splash of water if needed.)
2. While the kimchi caramelizes, add the sauce ingredients to a food processor or blender.
3. Once the kimchi is ready, add it to the food processor with the sauce ingredients. Set aside.
4. Add the remaining 1/2 tablespoon of olive oil to the skillet, followed by the ground chicken. Cook one side for 2-3 minutes until golden brown before breaking the chicken apart with a spatula and fully cooking.
5. While the chicken cooks, blend the kimchi and sauce ingredients together until smooth.
6. Add the sauce to the cooked ground chicken and cook for 2-3 minutes until the sauce thickens and evenly coats the chicken.
7. To make the quesadillas, add a bit of cooking spray to a separate pan or griddle. Add a tortilla and top with 2 ounces of shredded mozzarella and 75g of the chicken and kimchi mixture. Fold the tortilla over to seal and cook both sides until golden brown.
8. Repeat with all 8 tortillas. Serve the quesadillas with the creamy gochujang dip from the notes section below.